Wednesday, 16 May 2012

Gluten Free Smoked Haddock Chowder

smoked haddock chowder
Smoked Haddock Chowder
Apologies for the lack of a post yesterday, not sure what is going on but I'm exhausted. Think I may have a head cold and definitely sinus issues but is that what is making me so tired? I don't know. The only other thing that I can possibly think of is the coconut water change over, I established that the new brand didn't have as many nutrients, maybe that's the reason. Either way, man I'm tired.

Anyway, here's a lovely comforting bowl of tasty chowder that is really quick and easy to make.

To Serve 2 people as a main.

Ingredients:

Undyed Smoked Haddock Fillet (around 175g)
5 Rashers Streaky Bacon
Big Handful Fresh Parsley
1 Small Onion
1 Tablespoon Fish Sauce (I use Squid Brand)
500ml Milk
75g Garlic Butter
2 Heaped Teaspoons Corn Starch
2 Tablespoons Cold Water

Directions:
  • Skin the haddock fillet and check for any remaining bones
  • Finely chop the parsley
  • Chop the onion into small pieces
  • Put the bacon under a hot grill and cook until crispy (10 minutes should do it)
  • While the bacon is cooking, heat a frying pan to medium/high with 25g butter and 200ml of milk
  • Add the onion and cook until soft
  • Add the haddock and 3/4 of the parsley and cook for 2 minutes each side or until flaky
  • Remove the pan from the heat, take out all of the haddock from the pan and put to one side, keep the cooking liquid in the pan
  • Heat a saucepan on high and add 50g garlic butter, once the butter has melted (adjust heat if needed, you don't want the butter to brown) add the corn starch and stir quickly
  • Once the butter and starch have combined you have your roux
  • Add the leftover milk that the haddock was cooked in to the roux and stir quickly
  • Keep adding the extra 300ml of milk bit by bit and stirring so you end up with a thickened sauce
  • Add the fish sauce and stir
  • Break up the crispy bacon into pieces
  • Add the haddock to the sauce and stir gently to warm through
  • Place into bowls and garnish with the remaining chopped parsley and bacon bits
Couple of things to note:

You of course don't have to use pre-bought garlic butter, but when one of my recipes calls for just a touch of garlic I find that works great for my lazy side. My garlic press requires industrial strength and for one clove it just isn't worth the pressing effort!

Also, you can use as much or as little bacon as you like, I love the texture of the crispy bacon along side the smooth comforting sauce so I of course use more rather than less.

I'm not a fan of potatoes in my chowder, I don't like the mushy texture so I serve this with Jersey Fries on the side. This recipes does require potatoes to accompany it or else it might be just a little too salty from the smoked haddock and the bacon. The Jersey Fries can easily be added to the chowder when served if preferred. Alternatively, potato wedges could be used, I just don't like my chowder to be 'typical'!

Regular readers will no doubt be very aware of my non 'typical' recipes!

I'm all out of recipes guys, well, I have one that I want to test but it's not a show stopper. If you have any suggestions, especially if it requires taking a typically gluten filled recipe and adapting it to gluten free, please leave a comment or email me at freefromg@gmail.com I won't bite!

Comfort foods ideally, but no bloody cupcakes though! ;)

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